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I am in charge of PR for Zagat Co., Ltd.

The Cherry Blossoms are blooming, and the warm weather is perfect for cherry blossom viewing.Have you all been to cherry blossom viewing?

How about the Nakamata Group's specialty, Nodoguro, for a meal after cherry blossom viewing?

The Nakamata Group, an izakaya directly managed by Nakamata Sake Brewery, is proud of its fresh seafood carefully selected by its connoisseurs at the Toyosu Market.

Among them, the popular high-class fish "Nodoguro" is highly recommended by the Nakamata Group!

Normally, around 200g of Nodoguro is said to be normal, but the Nakamata Group offers extra-large sizes of over 500g, which is more than double that.

The meaty blackthroat seaperch is packed with high-quality fat and is rich in flavor.

All of the dishes such as grilled whole body, sashimi, and shabu-shabu using such blackthroat seaperch are excellent.

We use blackthroat seaperch grown on shrimp, so its deliciousness cannot be compared with others.

This time, I would like to introduce the name of Nakamata Group's prized high-end fish, "Nodoguro".

In recent years, nodoguro has become more well-known as it has been featured on TV and has been mentioned as a favorite by celebrities.

It's also called akamutsu, which one is it?I think there are many people who think.

There are many opinions about rosy seabass, but it actually refers to a fish called akamutsu.

The red fish called "Akamutsu" is also called "Nodoguro".

Akamutsu means “red” colored “mutsu (fatty)” fish, and it is a perfect name for rosy seabass, which contains plenty of high-quality fat.

Then, why is the red tuna, which has a perfect name for its appearance, called "Nodoguro"...?

It is said that it is because the back of the "throat" is "black", as you can see when you look into the mouth of the Akamutsu.

There are various theories as to why the name "Nodoguro" spread nationwide even though the official name is "Akamutsu", but I would like to introduce two of them this time.

1. In famous production areas facing the Sea of ​​Japan, such as Shimane and Tottori prefectures, where red sea bream was originally caught, it is said that red sea bream was called "nodoguro".

Among these regions, Shimane Prefecture in particular is said to be promoting the branding of Nodoguro, and one of the factors is said to be that Nodoguro is being sold nationwide.

2. Kei Nishikori, a professional tennis player from Shimane Prefecture, said in a TV interview,

When he returned to Japan, he enjoyed the meal and became a hot topic when he said that he wanted to eat rosy seabass.

Also, in a commercial for a company, Kei Nishikori seems to have used the image of him eating the much-talked-about blackthroat seaperch.

Due to such factors, it seems that more people have heard of Nodoguro than Akamutsu.

The Ministry of Fisheries has established guidelines for fish that have different names depending on the region and fish that have different names depending on the stage of growth.

Basically, although it is the official name, the name that is widely known to the general public is described.

This time, we have introduced the name of Nakamata Group's specialty ingredient, "Nodoguro".

The Nodoguro provided by the Nakamata Group is a masterpiece that is carefully prepared and seasoned by craftsmen, not only for its freshness but also for its size.

Also, because it is a restaurant directly managed by a sake brewery, it is a perfect match with the rare sake and sea bream dishes!

Nodoguro is often called a high-end fish, but there are plenty of reasonably priced menus, so

Please use it not only for anniversaries and birthday celebrations, entertainment, but also for everyday meals.

We have stores in Ginza, Hatchobori, Tsukiji, etc., and look forward to your visit.